onion, finely diced
- 1 organic
garlic clove, finely chopped
- 4 anchovy fillets, finely chopped
- 2 tsp
capers, rinsed and chopped
- 1 tsp
- 1 tsp chopped flat leaf
- 4 tsp extra virgin
purple sprouting broccoli
- 450g/1lb fresh
lemon, juice only
- salt and freshly ground
black pepper parmesan shavings, to serve
To make the hot dressing, heat the olive oil in a frying pan and when hot add the onions, garlic, anchovies, capers, rosemary and parsley. Fry gently until the onions have softened, without colouring them. Keep warm until ready to serve.
Meanwhile, cook the broccoli in plenty of boiling water with a little salt for two minutes, then add the fettuccine and stir and cook for another three minutes. Drain when the pasta is cooked (the broccoli will have broken up slightly).
To serve, place the pasta and broccoli in a bowl and combine with the hot dressing. Add lemon juice and season to taste with salt and pepper. Serve with shavings of parmesan.
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James Martin recipes from Housecall
Less than 30 mins preparation time
Less than 10 mins cooking time